Koonthal / Calamari / Kanava / Squid roast

kanava roast
rating
66 votes, 4.48 / 5.00 (89%)

Ingredients

Squid : ½ kg
Red Chilli Powder : 2 tsp
Turmeric Powder : 1/4 tsp
Onions : 1 large, (finely, sliced)
Garlic : 4-5 cloves (crushed)
Ginger : 1 small piece (crushed)
Green Chilly : 2-3 (vertically sliced)
Tomato : 2 (medium sized, chopped)
Black Pepper Powder : 1½ tsp
Grama Masala : ½ tsp
Curry leaves : 2 sprig
Coconut oil : 3 tbsp
Salt to taste
Don't know about an ingredient? Check our food dictionary!

Hi there, let me share an interesting recipe of Squid/ Kanava / Koonthal / Calamari fry with you, which is a very easy to prepare tasty one. Surely you all will like this awesome squid fry. Earlier when I prepares, squid it wasn’t cooked well. So I usually avoid this sea food from my menu. Yesterday I visited my aunt’s house and she gave me the proper method to prepare nadan koonthal (Squid) fry . Friends, I am sharing  with  you how to make this spicy delicious Koonthal roast. Have a look, of-course  you couldn’t stop making it.

Koonthal / Squid roast preparation

  1. Clean the squid well and cut it into rings or square pieces (2.5cm).
  2. Pressure cook the squid pieces along with 1 tsp red chilly powder, black pepper powder, turmeric powder, 1/4th tsp Garam masala and salt and 1/4th cup water up to five whistles.
  3. If water remains in the cooker, heat it in medium flame with the lid open till it dries up.
  4. Mean while in a pan, pour 3tbsp oil and add the sliced onions, ginger, garlic, green chillies and the remaining red chilly powder. Saute it well till the onions become transparent.
  5. Add tomatoes along with curry leaves and saute well.
  6. Transfer the cooked squids to the pan, add the remaining garam masala and mix it well for 15-20 minutes in low flame.
  7. Add a bit more oil if required to make roast.
  8. Better serve after 1-2 hours long with rice, appam, idiyappam etc..

Tips

  • If you want to make squid fry, just pressure cook the squid pieces along with 1 tsp red chilly powder, black pepper powder, turmeric powder, 1/2 tsp Garam masala and salt and 1/4th cup water up to five whistles. Then just fry it in the oil in a nonstick pan.

Tried it?

Why not share your comments and photos about your attempt of squid roast with us?


This entry was written on June 13th, 2016 by in Gravies and Curries and tagged with , , , , , , , , . Last revised on June 27th, 2016.

Tried & Tasted by

Renoos

  • August 6, 2014 at 11:35 am

    Gud

  • January 14, 2014 at 7:44 am

    I collected the recipe.

  • November 21, 2013 at 5:01 pm

    Just a suggestion. Happened to eat the squid which was soft and very tasty from a beach home from Kerala…Their way of cooking is after cleaning the squid, pressure cook them with the ingredients that you have mentioned for 1 whistle and then cut into pieces of your choice..Before that they do not touch the same with the knife.. The cook specifically mentioned that if you cut the Squid before cooking it will hard.

    • November 22, 2013 at 2:59 pm

      Hi Shone, I have also heard about the same thing that using iron can make squids hard. But never experienced it. One of my friend told the same, she said that it happens if we use a local knife made of iron. But never experienced it coz I am using steel knifes.

    • November 22, 2013 at 4:20 pm

      OK..Got you..Never tried it…Let you know after the preparation..Thanks

  • November 5, 2013 at 10:34 am

    Hi I like your squid recipe but what do you mean about the pressure cooker and 5 whistles?

    • November 5, 2013 at 4:39 pm

      Hi Sally,
      It is to make the squids soft. If you wont cook it before roasting, it may have a rubbery consistency. I don’t know what you use in your place, but we use pressure cooker for this purpose. See http://tgt.biz/1hKhVUb

  • October 7, 2013 at 11:14 am

    hi renoos,
    I tried your receipe of squid roast, it tasts good, but the dish didn’t get that black colour which gives it a special appearance….what’s that secret..

    • October 8, 2013 at 9:16 am

      Hi Ruby,
      Its because of the masala and the pepper powder. No other secrets. Also towards end, you can make it dry by adding some coconut oil and sauting it in low flame. 🙂

  • August 19, 2013 at 9:30 am

    i think it ill b awesome dish… :). first time am going to cook so i planned to try this in my home…ill share yu how it is..

    • August 19, 2013 at 5:36 pm

      @Srinisha: Waiting for your feedback. Hope it will turn out great for you.

  • August 16, 2013 at 12:22 pm

    Ya it’s really tasted.my husband and my monu likes it.thank u so much dear renoose………

    • August 16, 2013 at 12:32 pm

      Thank you Aishoo 😉

  • August 9, 2013 at 5:05 pm

    my mama always said never cook squid too much….five whistles in the pressure cooker? …..won’t they become rubbery?

    • August 11, 2013 at 12:56 pm

      @NK: I think its the other way around. If you wont cook it well it will be rubbery. Usually I cook it up to 3-5 whistles.

  • May 19, 2013 at 4:35 pm

    When do we add the remaining red chilly powder?

    • May 19, 2013 at 6:03 pm

      @Prince. Sorry I forgot to mention that. Thanks for reminding me. You can add the remaining chilly powder while frying the onions. I updated the post with that information.
      Don’t forget to share you outcome with us.

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